Best 2 Bisquick Crepes Recipes

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Indulge in the delectable world of crêpes, a culinary masterpiece with origins in the kitchens of Brittany, France. These thin and versatile pancakes have captured the hearts of food enthusiasts worldwide, thanks to their versatility and ability to complement both sweet and savory fillings. In this comprehensive guide, we present a collection of Bisquick crêpe recipes that cater to a myriad of tastes and preferences. From classic crêpes Suzette flambéed in a luscious orange sauce to savory crêpes filled with sautéed mushrooms and cheese, this compilation offers a culinary journey like no other. Get ready to expand your culinary repertoire as we delve into the art of crafting perfect Bisquick crêpes, ensuring a delightful experience with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

BISQUICK CREPES



Bisquick Crepes image

These crepes have no inherent sweetness, which allows them to fully take on the flavor of their filling. The sweet filling on this recipe works well by itself or with fruit or just about anything that would work well with a sweet flavor. The filling can be left out and replaced with any other filling as well.

Provided by Seth5096

Categories     Breakfast

Time 45m

Yield 12 Crepes, 4 serving(s)

Number Of Ingredients 7

2 eggs
1 cup Bisquick
1 cup milk
2 tablespoons butter
8 ounces cream cheese
3 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare the crepe batter:.
  • Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
  • Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
  • Melt the butter and add it while whisking.
  • Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
  • Prepare the filling:.
  • In a separate bowl, add the cream cheese and the sugar.
  • Beat the mixture until the sugar is absorbed.
  • Add the vanilla extract.
  • Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
  • Cook the crepes:.
  • Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
  • Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
  • Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
  • Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
  • Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
  • Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
  • Spray the pan with non-stick spray for next crepe and cook the next crepe.
  • Fill and fold the crepe:.
  • Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
  • Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
  • Flip the crepe over so that its own weight holds the folds closed.

Nutrition Facts : Calories 495, Fat 34.8, SaturatedFat 18, Cholesterol 179.9, Sodium 622.4, Carbohydrate 35.1, Fiber 0.7, Sugar 15.2, Protein 11.1

CREPES FROM BISQUICK RECIPE - (4.3/5)



Crepes from Bisquick Recipe - (4.3/5) image

Provided by nekmor

Number Of Ingredients 10

CREPES:
1 cup Bisquick
3/4 cup milk
2 eggs
CHOCOLATE SAUCE:
7 ounces milk chocolate bar, broken into pieces
3 1/2 ounces (scant 1/2 cups) double (heavy) cream
3/4 ounces (1 1/2-tablespoons) butter
Pinch of ground cinnamon shopping list
Pinch of ground ginger

Steps:

  • In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce. Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown. Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes. Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well. CHOCOLATE SAUCE: Put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.

Tips:

  • Use a nonstick skillet: This will help prevent the crepes from sticking and tearing.
  • Heat the skillet over medium heat: If the skillet is too hot, the crepes will cook too quickly and may burn.
  • Use a thin layer of batter: This will help the crepes cook evenly.
  • Cook the crepes for 1-2 minutes per side: Flip the crepes when the edges start to brown.
  • Serve the crepes immediately: Crepes are best served warm. You can fill them with your favorite fillings, such as fruit, cheese, or ham.

Conclusion:

Bisquick crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of ingredients. With a few simple tips, you can make perfect crepes every time. So next time you are looking for a quick and easy meal, give Bisquick crepes a try!

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